INGREDIENTS
2 cups black rice
3 1/2 cups water
1 (1.5 inch) piece fresh ginger, peeled and chopped
Kosher salt and freshly ground black pepper
4 Tbsp. plus 1 tsp. grapeseed oil, divided
1 1/4 lbs. peeled and deveined large shrimp
2 1/2 cups sugar snap peas, cut into 1-inch pieces
3 peaches, cut into 1/4-inch-thick slices
3 Tbsp. seasoned rice vinegar
2 Tbsp. honey
1 Tbsp. reduced-sodium soy sauce
DIRECTIONS
In medium saucepan, bring rice, water, ginger, and teaspoon salt to a boil; reduce heat, cover, and simmer until tender (30 minutes). Remove from heat; let stand 5 minutes. Fluff with fork and transfer to a large bowl.
Meanwhile, in large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and a pinch each salt and pepper; cook, stirring, until cooked through and opaque (4-5 minutes). Remove shrimp; wipe pan with paper towels.
In same pan, heat 1 teaspoon oil over medium-high heat. Add snap peas and cook, stirring often, 2 minutes. Add peaches and cook 2 minutes. Transfer to bowl with rice.
In a medium bowl, whisk together vinegar, remaining 3 tablespoons oil, honey, and soy sauce until smooth; pour dressing over rice mixture, add shrimp and toss.
